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Prep time
15 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
Normally, here in Hungary where I live, the summer fruit bakes and cakes are marvellous.
But, I like to make something different from summer fruits, rather then bake them. Just to keep the the freshness, and to complement something with it.
It’s fantastic how some veggies and fruits can work together in harmony in dishes, especially in salads. The following recipe is one of my favourite creation during the summer, and complements the roasted or BBQ meat really well.
This salad is the best with sausages, meatballs or steaks.
—Sandor
Ingredients
- for the salad
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5 pieces
nectarine
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4 pieces
fresh tomato
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1
spring onion
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1
clove of garlic (crushed)
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4
slices of purple onion (diced)
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2 tablespoons
worcestershire sauce
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2 teaspoons
honey
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1 tablespoon
good quality mustard
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Pinch
salt
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good pinches
of ground pepper
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4 tablespoons
olive oil
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small handfuls
of parsley or cilantro (or both)
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red berries
- for the sausage mix
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1.2
kg of grinded pork shoulder (approx 42 oz)
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18 grams
seasalt
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5 grams
pepper
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5 grams
marjoram
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5 grams
ground nutmeg
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5 grams
garlic powder
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5 grams
finely chopped fresh parsley
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1 teaspoon
English Mustard
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1
meter of pork casings
Directions
- for the salad
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Remove the seeds from the nectarine. Remove 2 and set aside. Cut the remaining ones and the tomatoes into 5-8mm dices. Put them in a large bowl.
Slice the remaining nectarine in at least 8 parts.
Heat a griddle pan, sprinkle it with one tablespoon of olive oil and fry the nectarine slices for 3-4 minutes (both sides). Set aside.
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Chop the parsley (or cilantro) and the spring onions, then dice the purple onion, crush the garlic and mix with the tomato and the nectarine in the bowl. Add the worcestershire sauce, the honey, and the olive oil, add a pinch of salt and pepper it nicely, then add the grilled nectarine and mix it together.
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When you serve, finish the salad with the red berries.
You can eat immediately or you can put it in the fridge till you BBQ or grill the preferable meat to this dish.
At the end you can add a slice of lemon or lime, just for the acid freshness.
- for the sausage mix
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for the sausage mix:
Mix everithing together in a large bowl till the mix gets stiky.
(Stick to your fingers)
Put in the fridge for at least 1 hour.
Before you start making the sausages (or meatballs), remove from the fridge and leave it at room temperature for 30 min.
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